Monthly Archives: February 2013

Sous vide short ribs

This recipe is about as easy as they come, from Modernist Cuisine at Home p229. Vacuum seal the ribs, then place in a water bath at 144 F. For 3 days (yes that’s 72 hours). Remove, cover with a red … Continue reading

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Nut Brown Ale

Given the holiday today, Jim and I were able to dedicate the morning to brewing! Nice!! 18 lbs Pale Malt (2 Row) 2 lbs Caramel/Crystal Malt 60L 2 lbs Oats, Flaked 1 lb Victory Malt 0.5 lb Chocolate Malt 2.0 … Continue reading

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Ancient Orange Mead

Andrew came over this morning, and we kicked off a batch of Joe’s Ancient Orange Mead (commonly abbreviated as JAOM), recipe as shown: 17 lbs wildflower honey 6 oranges, sliced 3 cinnamon sticks 4 whole cloves 100 g raisins water … Continue reading

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